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Japanese Cooking:     more books (100)

Japanese Cooking by Peter and Joan Martin, 1972 Japanese Home-Style Cooking by Mihoko Yoshino, 1996-11-30 The cook's encyclopedia of Japanese cooking by Emi Kazuko, 2003 Izakaya: The Japanese Pub Cookbook by Mark Robinson, 2008-05-01 Cooking with Japanese Foods by John Belleme, 1993-01-01 Modern Japanese Cooking at Home (Quick & Easy) by Toshiro Kandagawa, 1998-01-26 Japanese Cooking (Quick and Easy Ser.) Japanese Cooking for Everyone (Quick & Easy Series) by Motoko Abe, 1998-12-31 The Pleasures of Japanese Cooking THE PLEASURES OF JAPANESE COOKING by TANAKA HEIHACHI & NICHOLAS BETTY A., 1969 The Essence of Japanese Cuisine by Michael Ashkenazi, Jeanne Jacob, 2002-04-30 Sushi & Traditional Japanese Cooking: The Authentic Taste Of Japan: 150 Timeless Classics And Regional Recipes Shown In 250 Stunning Photographs by Emi Kasuko, 2008-02-25 Teppanyaki Barbecue: Japanese Cooking on a Hotplate by Hideo Dekura, 2008-05 Little Japanese Cookbook 97 ed by Emi Kazuko, 1991-10-01

lists with details

81. Secrets Of Japanese Cooking
    Secrets Of japanese cooking. Category, Food / Cooking. Author, Seiji Kamurafor the Maya Kitchen. Pages, 64 pp. Dimension, 18 x 25 cm. Copyright, 1997.  
    http://www.kabayancentral.com/book/anvil/mb2706036.html
    
    Extractions: Checkout Category Food / Cooking Author Seiji Kamura for the Maya Kitchen Pages 64 pp. Dimension 18 x 25 cm. Price US$ 9.95 Newsprint ISBN9712706036NP Special Japanese dishes for Filipinos who already know along how to prepare at home the basic or traditional Japanese dishes and want to move on. ( US$ 9.95 Newsprint ) Shipping Guarantee View Cart Contact "Mga Likhang Tunay Na Tatak Pilipino!"

82. Easy Japanese Cooking For Filipinos
    Easy japanese cooking For Filipinos. Category, Food / Cooking. Author,Seiji Kamura. Pages, 48 pp. Dimension, 18 x 25 cm. Copyright, 1992.  
    http://www.kabayancentral.com/book/anvil/mb2701778.html
    
    Extractions: Checkout Category Food / Cooking Author Seiji Kamura Pages 48 pp. Dimension 18 x 25 cm. Price US$ 7.95 Newsprint ISBN9712701778NP Japanese recipes using locally produced and or imported but locally available. With valuable cooking tips and garnishing ideas. ( US$ 7.95 Newsprint ) Shipping Guarantee View Cart Contact "Mga Likhang Tunay Na Tatak Pilipino!"

83. Japanese Cooking Page
    japanese cooking. Let's make Japanese food! Click the name to see the recipe. MENU.  
    http://shokosensei.senet.com.au/Cooking.html

84. William Fields: Comment On Japanese Cooking
    William Fields Comments japanese cooking Post a commentName Email Address URL Comments Remember info?  
    http://bill.teamtechno.com/mt/mt-comments.cgi?entry_id=83

85. Cooking Around The WorldJapanese CookingMazezushi
    After all, we will be tailoring this Cooking Around the World series according greenpeas for Sushi in Table Index) 4 shiitake*** (dried Japanese 2 rounds  
    http://members.tripod.com/~WrightPlace/caw-Japan35.html

86. Cooking Around The WorldJapanese CookingIchiban Dashi
    Ichiban Dashi Basic Soup Stock. NOTE Ichiban dashi is a cornerstone of Japanesecookingthe Japanese equivalent of our chicken and beef stocks.  
    http://members.tripod.com/~WrightPlace/caw-Japan2.html

87. Epicurious - 05/01/2003: "Book > Japanese Cooking By Emi Kazuko"
    05/01/2003 Entry Book japanese cooking by Emi Kazuko . JapaneseCooking link by Emi Kazuko with recipes by Yasuko Fukuoka. I  
    http://pirotess.rydia.net/diary/archives/00000191.html
    
    Extractions: with recipes by Yasuko Fukuoka I was picking up sushi on the way from work to the AnimeUNSW screening on Friday, and two doors down from said sushi is an ongoing book sale place. I walked in there because it felt like a good thing to do, found two wonderful Japanese cookbooks and walked out with them. This is the better of the two books I picked up, and it's practically an encyclopaedia of Japanese cooking info - the actual recipes start on page 124 . That's because the preceding pages are a great educational section dedicated to traditions, history, cookware and ingredients. The recipes themselves vary a great deal, covering every possible course, situation and season. I hate books that "adapt" Japanese cooking to more conservative tastes or regular supermarket ingredients, and thankfully this isn't one of them. The one downside to this book is some of the terminology used - for example, mangetout (snow peas) and skipjack tuna (bonito). Such terms are supposedly the UK ingredient names, with US names in brackets... but sheesh, all I've ever called them has been snow peas! To balance that out, there's a short and sweet shopping guide in the back of the book covering America, Canada, the United Kingdom and Australia.

88. Masterclass In Japanese Cooking - Trafalgar Square Books
    Masterclass in japanese cooking. Emi Kazuko. Now Emi Kazuko has assembled20 leading chefs and food experts in Masterclass in japanese cooking.  
    http://www.trafalgarsquarebooks.com/books/spring03/1/1862055823.html

89. Powell's Books - Used, New, And Out Of Print
    The Japanese Kitchen 250 Recipes in a Traditional Spirit by Hiroko Shimbo SynopsisIn the first comprehensive introduction to japanese cooking for the US  
    http://www.powells.com/subsection/CookingandFoodJapanese.html

90. Cooking Light - Pasta World Tour
    Pictures and brief overview of Moroccan couscous, Chinese cellophane noodles, japanese soba, Italian fettucini, and German spaetzle.  
    http://www.cookinglight.com/cooking/cs/worldcuisine/article/0,13803,232390,00.ht
    
    Extractions: Actually, couscous does qualify as pasta. To create the fine pellets, coarse semolina flour is mixed with water to create a paste, then sieved. Common in North African and Middle Eastern cuisines, couscous can be steamed or soaked in hot water, and served cold as a salad component or warm beneath a saucy stew. China Translucent cellophane noodles are known by a variety of names, including bean threads, Chinese vermicelli, glass noodles, and bai fun. Unlike most "pastas," cellophane noodles are made from the starch of mung beans rather than wheat. Instead of boiling, soak them briefly in hot water before serving. Japan

91. Chinese And Japanese Recipes
    Gathered from rec.food.recipes.  
    http://www.mit.edu/people/wchuang/cooking/Chinese_n_Japanese.html
    
    Extractions: Chinese and Japanese Recipes Yes, I am of Chinese descent, as my surname suggests. My parents are truly wonderful cooks (both of them), and their interest in cooking has rubbed off onto me. So now I cook and bake, among other things, and of course I enjoy it. Here are some Chinese and Japanese recipes from rec.food.recipes that I pulled off the net; I have not tested all of them, though. Almond Chicken Beef and Broccoli Bul Kogi (Korean) Stir-fried Chinese Chicken with Cashews ... Coconut Curry Soup (Malaysian) Crispy Skin Chicken Double Cooked Pork Fried Rice General Tso's Chicken (collection) Green Tropical Curry (Thai) Hot and Sour Soup (a collection) Mongolian Beef Moo Shu Pork Orange Chicken Orange Roughy ... Pad Thai (Thai recipes) Boneless Pineapple Chicken Pork with Bell Peppers Sesame Noodles (also called "Dun Dun Noodles") Sesame Chicken (collection) Singapore Soup Noodles Spicy Hot Eggplant Stir Fried vegetables Sushi (instructions) Sweet and Sour Chicken Szechuan Eggplant and Tofu Tangerine Flavored Chicken Thai Chicken Satay ... Wonton Soup Back to my cooking page

92. Nasa Corporation
    Exporting japanese food catering machinery, sushi robots, meat/vegetable slicers, rice cooking systems, tea bag machines, egg crackers.  
    http://www.nasaco.co.jp/

93. Chinese And Japanese Recipes
    cooking has rubbed off onto me. So now I cook and bake, among other things, and of course I enjoy it. Here are some Chinese and japanese  
    http://www.mit.edu:8001/people/wchuang/cooking/Chinese_n_Japanese.html
    
    Extractions: Chinese and Japanese Recipes Yes, I am of Chinese descent, as my surname suggests. My parents are truly wonderful cooks (both of them), and their interest in cooking has rubbed off onto me. So now I cook and bake, among other things, and of course I enjoy it. Here are some Chinese and Japanese recipes from rec.food.recipes that I pulled off the net; I have not tested all of them, though. Almond Chicken Beef and Broccoli Bul Kogi (Korean) Stir-fried Chinese Chicken with Cashews ... Coconut Curry Soup (Malaysian) Crispy Skin Chicken Double Cooked Pork Fried Rice General Tso's Chicken (collection) Green Tropical Curry (Thai) Hot and Sour Soup (a collection) Mongolian Beef Moo Shu Pork Orange Chicken Orange Roughy ... Pad Thai (Thai recipes) Boneless Pineapple Chicken Pork with Bell Peppers Sesame Noodles (also called "Dun Dun Noodles") Sesame Chicken (collection) Singapore Soup Noodles Spicy Hot Eggplant Stir Fried vegetables Sushi (instructions) Sweet and Sour Chicken Szechuan Eggplant and Tofu Tangerine Flavored Chicken Thai Chicken Satay ... Wonton Soup Back to my cooking page

94. Tokyo Food Page - Japanese Recipe Collection
    potato croquettes oshinko (pickled Chinese cabbage) japanesestyle salad dressingOkinawan sweet fritters peanut cookies dashi, ponzu (cooking basics) Other  
    http://www.bento.com/tf-recp.html
    
    Extractions: Here are several home-style Japanese recipes, some of which were adapted to use ingredients available outside Japan. Many thanks to Hiroyuki and Noriko Sato, Ken Iisaka, Ryusuke Obinata and Susan Fuller Slack, and Tuttle Publishing and Periplus Editions (HK) Ltd., for generously sharing these with the Tokyo Food Page.

95. Welcome To The Japanese Knife Company
    Offers imported cooking and general purpose knives from two London stores and by mail order. Includes product specifications, prices and stockists together with a small selection of recipes.  
    http://www.japaneseknifecompany.com/

96. Yasuko-san's Home Cooking
    Large collection of traditional recipes of Toyama Prefecture in eastern Japan.Category Home cooking Asian japanese Regional Cuisines japanese WWW Site of japanese Mom's Home cooking News aboutthis Site japanese home cooking Kitchen Essay Links ,  
    http://www.nsknet.or.jp/~chrkaji/yasuko/index_e.html
    
    Extractions: The ash Wakame covered with ash became the talk of the BBS (Japanese version). We sometimes have it in my house, too. The ash is wonder. Though it is "cinders", but it's not refuse. To remove the bitter taste of bracken in spring, using the ash is the best. In this cold season, brazier is active in my living room. The straw ash in its brazier make me feel comfortably warm. After it burned out, it plays various part, so the ash is great. By the way, there is proverb I want to hand down to generation to generation. "The more the rich and the ashtray are accumulated, it becomes dirtier" So, we work hard, play hard and use hard. Previous words RECIPE INGREDIENTS ... Autumn dish Gohan - Cooked Rice

97. Japanese Healthy, High-Style Cooking
    Over one hundred recipes with instructions and color photographs, by Sumiko Matsumoto. Details, author and ordering information.  
    http://suescooking.com/

98. Japan
    Recipes and articles on japanese cuisine, from GlobalGourmet.Category Home cooking World Cuisines Asian japanese In other words, to understand what eating in Japan is all about, you must understandwhat the japanese are about how they think, what they value.  
    http://www.globalgourmet.com/destinations/japan/

99. Women's Association Of Kyoto
    Offers a variety of japanese language and traditional cultural lessons and programs tea ceremony, flower arrangement, cooking, kimono, origami, calligraphy, music and dance.  
    http://wakjapan.com/

100. My Porridge
     cooking of porridges. In japanese and English.  
     http://pws.prserv.net/jpinet.orii0/

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